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为什么煮饺子加盐不粘锅
更新时间: 2020-09-19 00:00:00  

1、 加盐使沸点上升,饱和盐水为108度当然不用饱和,太咸啦。适当加盐,适当抬高三四度也有效果的。与同样100度的白水比较,盐水尚未沸腾,饺子翻滚少,不易破。如果同样沸腾程度,则盐水温度高些,熟的更快,翻滚时间短,相对不易破。

2. 盐水的浮力比白水高。不易沾底。刚开始翻滚时也不易和底部摩擦。所以皮就相对不那么容易破了。

关键词: 为什么 饺子

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